Tandoori Summer Chicken Salad

40min
4
1kg
Chicken breasts
1cup
Natural yoghurt
2
Garlic cloves, chopped finely
1/2
Lemon, juiced
1tbsp
Vegetable oil
1
Bunch Coriander leaves, washed and dried
1
Bunch Mint leaves, washed and dried
1
Red Spanish onion, thinly sliced
1
Lebanese cucumber, sliced
1
Large avocado, sliced
1
Punnet cherry tomatoes
1
Butter lettuce, washed and dried, or your favourite lettuce mix

For the dressing



1/2cup
Extra of natural yoghurt
1/2
Lemon, juiced
1/4tsp
Salt

Preparation

20 minutes + 4 hours/overnight marinating

In a large bowl, combine natural yoghurt, tandoori blend, garlic, lemon juice and vegetable oil. Test seasoning and add a little salt if desired. Add the chicken breasts and mix well with the tandoori marinade. Cover and refrigerate for 4 hours or overnight. Take chicken out of fridge 15 min before cooking.

Cooking

40 minutes

Preheat the BBQ grill to a medium heat. Cook the chicken approx. 8—10 minutes each side or until cooked through. Remove chicken to a plate and cover with foil. Rest for 5 minutes, then slice thickly.

Dressing

Combine yoghurt, garam masala, lemon juice and salt in a bowl. Whip well with a spoon.

Serve

In a bowl, mix coriander, mint, onion, avocado, tomatoes and cucumber. Arrange lettuce leaves on a large platter and top with salad mix and sliced tandoori chicken. Drizzle dressing over chicken salad. NAMASTE.

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